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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Austrian Hazelnut Cake (Haselnusstorte) Recipe

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This recipe for Austrian Hazelnut Cake (Haselnusstorte) is from The Cini Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/8 c. Sugar
5 eggs, separated
6 oz. ground hazelnuts
2/3 c. White bread crumbs
1 t. Baking powder
2-3 T. Milk
3/4 pint whipped cream
2 T. Sugar
2 oz. grated semisweet chocolate
1 T. Curaçao or cherry brandy
3 oz. semisweet chocolate
3 oz. butter
Butter for greasing pan
Directions:
Directions:
Beat well sugar,and egg yolks and add nuts, baking powder and, if necessary, 2-3 T. milk. Fold in gently stiffly beaten egg whites. Turn batter into greased 9" loaf pan and bake in moderate oven (350º) for 40 minutes or until brown. Cool, Split into two layers and fill with a mixture of whipped cream, sugar, grated chocolate and liqueur. Melt chocolate in top of double boiler, add butter, and stir over low heat for two minutes. Cool and spread over cake.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45-60 minutes plus cooking time
Personal Notes:
Personal Notes:
This is a recipe sent to me in 1968 by Helga Hofmann, an exchange student who stayed with my father and Penny. She actually sent it to me in a letter which is charming but hard to decipher..like the very authentic recipe itself! Good luck!

 

 

 

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